{EAT} Roasted tempeh fingers

It’s a fermented soy bean that’s packed with protein, and it’s a far less processed alternative to soy nuggets/fingers/burgers/beef tips/pepperoni/sausage or any other faux meat creation you can think of. It’s also less processed than plain old tofu.

What does it taste like?

Now there are two schools of thought on the taste of tempeh. Some people love it for it’s nutty heartiness, and other people swear it tastes like dirt. I will admit that until recently, I was on the dirt side of the fence, but I’ve since learned that it’s all in the preparation.

Why would I want to eat something that might taste like dirt?

It won’t, trust me. This stuff kicks some serious butt when you do it right. It’s also a really lean protein, packing around 22 grams per serving and it’s super versatile.

There’s actually a bit of a cult-like following on this stuff. It’s kind of like the plant-based eater’s paleo equivalent. There are even people out there with entire websites based on these fermented beans. It’s a little corny, but hey, I live in the mecca of weirdness (hello, LA!), so I’ve seen worse.

So how to prepare this stuff?

I like to keep it simple by cutting a loaf of tempeh into finger-like pieces, marinating and then just bake them. I find that a good marinade will offset the dirt-like flavor. Once they’re baked, you can do anything with them. Dress them up in a little bbq or chicken wing sauce (just mind the sugar content in these), add them to salads or sandwiches or just eat them as they are.

Love’em for days.

Just don’t cook it straight out of the package. Unless you like the taste of dirt.

Roasted Tempeh Fingers

Recipe Type: lunch, dinner, snack

Cuisine: vegetarian, vegan, high protein, low carb, healthy, easy

Author: Caren @ Voodie Girl

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 2 to 4

From vegan chicken wings to fingers, this is recipe can be used as the base for any number of dishes.